Tagliatelle with vegetarian Bolognese sauce and TVP
PREPARATION 20 minutes
COOKING 30-40 minutes
SERVING about 10 cups (or 4 x 1 L (mason jar))
1 package (500 g) TAGLIATELLE GRANORO #2 pasta
INGREDIENTS
- 500 g (2 cups) textured vegetable protein
- 500 ml (2 cups) vegetable broth
- 45 ml (3 tbsp) olive oil
- 2 onions cut into small cubes
- 2-3 minced garlic cloves
- 250 ml (1 cup) white wine
- 1.5 L (6 cups) store-bought tomato sauce
- 3 carrots peeled and cut into cubes
- 3 celery stalks cut into cubes
- 6 bay leaves
- 15 ml (1 tablespoon) dried oregano
- 10-12 fresh basil leaves
- 5 ml (1 tea cup) maple syrup
- 5 ml (1 tsp) crushed chili peppers
- Salt and ground pepper to taste
- 45 ml (3 tbsp) olive oil
- Fresh oregano to taste
PREPARATION
- In a bowl, add TVP and vegetable broth. Leave to swell for 5 minutes. Drain. Set aside.
- In a large pot, heat the oil.
- Sweat the onion and garlic for 2 minutes. Add TVP. Cook for 3-4 minutes.
- Deglaze with white wine. Reduce by half. Add the rest of the ingredients and the reserved broth. Season. Mix.
- Cook gently for 35-40 minutes.
- In a pot of boiling water, cook the pasta as indicated on the package (al dente).
- Drain. Add the oil. Mix. Add 2 cups of sauce. Mix.
- Serve on a large serving platter. Add sauce to taste and garnish with fried oregano leaves.
- Put a little oil in a non-stick pan and fry the oregano leaves for 30 seconds to 1 minute. Remove and drain everything on absorbent paper.
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